Hank’s News

Hank’s Jam News – Old and New

2011

Hanks would like to thank Rob Locke from FOOD WINE DINE.

Rob contacted us in May of this year to do a "Piece" on Hanks and he produced a

fine video which will run on Virgin Blue from May 26th on the new A330'S from

Sydney to Perth and on all V Australia Flights in and out of Australia.

Hanks Would like to welcome Sid and the team at Jumpin' Kangaroo Products In Chennai India.

We have sent our first Export order to Sid and we hope that Hanks can be enjoyed in India as much as it is here in Australia.

Hank's Jam would like to welcome QANTAS as a customer.

Hanks Jam can now be enjoyed in the Business class lounges of QANTAS around Australia, both domestically

and in the International Terminal's.. If you are flying Qantas be sure to get to the lounge for Breakfast!

2010

Hanks has moved to Brookvale!

Hanks Jam is now located at 28 Cross Street Brookvale NSW 2100. We outgrew the Banks Meadow Facility

and now have a much bigger Kitchen to make all of our fantastic Jams and savoury products.

Telephone and fax numbers remain the same for the time being.

2009

Hanks achieves HACCP certification

Hanks Jam appoints new distributors in Dubai, New Zealand and Singapore

2008

Hank's moves to a bigger and brighter new kitchen in Banksmeadow, South Sydney

Hank's sends our first export order to Hong Kong!

Hank's sends our first order to Singapore!

Hank's entered 9 products in the recent Hobart Fine food Show and came away with 9 Medals..

Gold medals for Triple Berry, Paw Paw Lime and Passionfruit, onion Marmalade, Paw Paw Lime Chilli and Ginger

Silver for Fig Almond and Ginger, Pear and Vanilla

Bronze for Chilli Jam, Onion Marmalade , Orange and Lime Marmalade.

2007

Sydney Royal Show Silver Medal winner class 7 (x2)

Sydney Royal Show Bronze winner class 3

2003

March
Australian Gourmet Traveller Magazine
“Terrific Jam – Hank’s Jam, NSW. Rhubarb and orange was the office winner, with the apricot a close second.”

June
British Vogue Magazine
“Ilse Crawford keeps her favourite Hank’s Jam in the fridge.”

1998

June
The Sydney Morning Herald Good Food Guide
“What makes a cult food? The best cafes have it: Hank’s Jam"

1997
April
The Sydney Morning Herald, Long Black, Good Living Magazine
"One – Man Jam Session"
Hank Doudeswell has just had a marvelous weekend making marmalade. “Lime and orange marmalade is my favourite and this batch was extra special,” says the 25 year old chef. “It was like music: I tasted and put it on the croissant and I hit a chord, a perfect note.”
If you hadn’t guessed it yet, Doudeswell loves making jam. Until three years ago, he had never cooked jams, jellies or marmalades. But he decided to give it a go while working as the second chef at Fishface in Darlinghurst for Peter Kemp. He became an instant pectin-head. Once breakfasts at Fishface stopped Doudeswell offered his jam to Parmalat down the road and Doru Marina, the owner, was smitten. He placed a weekly order and Doudeswell was on his stirring way.

Since then Doudeswell has gone into jams full time supplying about 50 cafes around town. Regulars can satisfy their hankerings at the three Café Bambinis, Jackie’s, the Sports Bard, Momento, Rushcutters Bay Kiosk, L’Otel, La Buvette, the Vinyl Lounge, Bookoccino and the Hyde Park Café. Hank’s Jams are also on sale at a handful of retail outlets.

He uses organic fruit whenever possible and his basic repertoire includes his signature orange and lime marmalade, an orange marmalade and eight jams. When the fruit is running high in season, he has produced as many as 20 varieties.

All are in old fashioned Fowler Vacola jars. Doudeswell cottoned onto these by accident. His then business partner, Claudia Rowe, was keen on them and he spotted an ad in the Trading Post offering 60 dozen for sale. It turned out the Australian Museum was happy to offload the unused jars for a tiny $70.

These days, he picks them up secondhand from allover the country, through friends and advertisements. He fills about 300-400 jars a week, cooking at weekends at Café Bambini and working 12 hours a day, or, as he says, “as long as it takes.”

Although he has recipes Doudeswell often goes by instinct. “You just feel how much sugar to add,” he says. “The tartness of the fruit, the ripeness is always changing. It’s working with that flow: it’s never the same.”

Contact’s for News

If you are a journalist and would like to know more about Hank’s Jam please email chris@hanksjam.com.au

If you are a student doing a homework assignment or just want to know more about Hank’s Jam please email hello@hanksjam.com.au

Some Uses and Recipes for Hank’s Jam

Have you found a particularly delicious way of using Hanks Jam? Do you have a favourite recipe that uses Hank’s Jam. We’d love you to send your recipes and ideas to us so that we can post them on our site. Please send them to hello@hanksjam.com.au